Tir Bakery is dedicated to stone milling and baking fresh with old biodiverse Danish grains grown in regenerative eco systems. Tir’s bread solves 2 important modern problems: - The effects of climate change: old varieties are able to adapt and develop into the changing environment. - The ill effects high gluten and chemically grown wheat is having on our health. Anders Borgen is a leading Danish wheat farmer who promotes biodiversity working towards the needs of the organic movement (https://www.arc2020.eu/anders-borgen-nurd-of-the-niche/): - Modern bread readily available today is high in gluten and low in nutrition. The modern grain is a genetically modified form of grain that is very high in gluten. This high gluten and low nutrition is making people sick. - Industrial millers also strip the grain of vital nutrients, removing the germ where the oils and nutrients reside, and the bran husk where the fibre is, leaving only the endosperm. - Stone-grinding the flour fresh retains all the nutrients in the flour and the bread. Once the flour is milled oxidation begins to take place and nutrients decrease fast. At Tir the flour is used straight from the mill retaining the highest nutritions and flavour: - The bread will be the highest nutritious bread in Denmark. - Tir Bakery has been collaborating with Birkemosegaard Biodynamic Seasonal Farm where the grain grows (March - October). The bread has been a huge success. During high season 150 breads sold out within a few hours a day. - Due to these farming and milling methods the distribution chain is a lot shorter which reduces the carbon footprint.